Gluten Free Gingerbread Cookies
Delight in the warm, spicy aroma of these Gluten Free Gingerbread Cookies, perfect for sharing, decorating, or enjoying with a hot beverage this holiday season.
Ingredients
Dry Ingredients
- 2 cups all-purpose gluten free flour blend See Recipe Notes, plus more for sprinkling
- ¾ teaspoon xanthan gum Omit if your blend already contains it
- ¾ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1¼ teaspoons ground ginger
- ½ teaspoon kosher salt
- ¾ cup packed light brown sugar
Wet Ingredients
- 6 tablespoons unsalted butter At room temperature
- 4 tablespoons unsulphured molasses
- 1 tablespoon honey
- 1 large egg At room temperature, beaten
- 1 teaspoon pure vanilla extract
For Decorating
- Royal Icing For decorating – optional
Instructions
Preparation
- Line rimmed baking sheets with parchment paper and set aside.
- In a large bowl, combine the flour, xanthan gum, baking soda, cinnamon, ginger, salt, and brown sugar. Whisk until well blended.
- Roughly chop the butter, then add it to your dry ingredients. Mix it in, pressing down with the back of a spoon until it resembles coarse sand.
- Create a well in the center of the mixture and add molasses, honey, egg, and vanilla. Mix until combined; it will be thick and sticky.
- Divide the dough in half and wrap each tightly in plastic wrap. Refrigerate for 10 minutes.
Rolling and Shaping
- Working with one half at a time, remove the plastic and place the dough on a lightly floured sheet of parchment.
- Roll it into a rectangle about 1/4-inch thick, sprinkling flour as needed to prevent sticking.
- Use a gingerbread man-shaped cookie cutter to cut out shapes. Gather leftover dough to reroll.
- Chill cut-out shapes in the refrigerator for another 10 minutes.
Baking
- Preheat your oven to 350°F (175°C).
- Place the cut-out shapes on the prepared baking sheets, leaving about 1½ inches apart.
- Bake for about 9 minutes, or until puffy and golden brown. Let them cool completely on the baking sheets.
- Repeat with the remaining dough.
- If you like, decorate with royal icing and let it set for 24 hours before stacking.
Notes
Store these cookies in an airtight container at room temperature for about a week. You can freeze them for up to a month. They taste even better after a day or two as the flavors meld.